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Total Time
30mins
Prep 20 mins
Cook 10 mins

A Spanish Tapa. Very simple and tasty!

Ingredients Nutrition

Directions

  1. Dressing: Finely chop the prepared tomato flesh and put it, the onion, parsley, capers and lemon rind in a bowl.
  2. Mix gently.
  3. Combine the oil and vinegar and add the other ingredients.
  4. Set aside until required.
  5. Shrimp: Wrap a slice of ham around each shrimp and rub with a little of the extra oil.
  6. Place the shrimp in a heatproof dish large enough to hold them in a single layer.
  7. Bake in a preheated oven 325f/160f for 10 minutes.
  8. Transfer the shrimp to a serving platter and spoon the dressing over.
  9. Serve at once, or let cool to room temperature.
  10. To peel the tomatoes, remove the core and cut a small cross in the top of each one.
  11. Put them in a heatproof bowl and cover with boiling water, allow to stand for 30 seconds.
  12. Remove with a slotted spoon to a bowl of ice water.
  13. Peel the skin off, then cut in half and scoop out the seeds with a teaspoon.